Angaakhai

This is the signature dish for the household Khyim Lha Khang / Kalet Ordu.

  1. Mix marinade and marinate meats for 1 hr
  2. Mix Hoisin, red pepper, & stock
  3. Heat wok on high w/oil for stir-fry & stir-fry meat 3-4 min
  4. Add sauce & continue stir-frying
  5. Add green onions, broccoli, & sprouts. Continue stir-frying for 2-3 min
  6. Remove from heat and serve over Chinese Rice noodles (Luo mian)

Venerable, Shi Kuan Shen Rinpoche

If serving Tibetan/Mongol portions serves about 6

60

Suggestions:

  • When we serve this dish to guests we ALWAYS offer them butter-tea to accent the flavours within the dish.
  • I would also suggest serving Xiaopiao with this. (we normally do)

Chicken/Pork/Beef (cubed)

1 TB Hoisin Sauce

1/2 tsp Red pepper flakes

1/4 cp chicken stock

oil

sprouts

green onions

broccoli florets

FOR MARINADE:

1/2 tsp Salt

1/2 tsp Sugar

1 tsp Soy Sauce

1 tsp Oyster Sauce

2 tsp Xaoxing

2 tsp Cornstarch

minced FRESH ginger